The combination of sweet beetroot pairs beautifully with tangy goats cheese, topped with walnuts for that extra crunch!

Serves 2

Simple Steps

1. Cook the quinoa as instructed

2. Slice the beetroot and goats cheese into circles, then half

3. Slice the avocado into chunks

4. Assemble: Place the salad leaves into two bowls bowl. Divide the cooked quinoa between the two bowls. Mix in the goats cheese, beetroot and avocado. Top with walnuts and mixed seeds for that added crunch and goodness.

Ingredients

1 250g pack of red & white quinoa
1 avocado
1 Beetroot, pre-cooked
1/2 log of soft Goats cheese
A handful of walnuts
Pumpkin & sunflower seeds

Mixed salad leaves of choice

Credits: Hannah Wilding

@hans.hungry